This raw fresh Cranberry Relish is refreshing to the palate! Pairs well with other items for a delightful holiday meal, or stands alone with flair!
Course: Sauces, Side Dish
8OZ.Bag of Fresh Cranberriesabout 2 cups
1Large Apple Choppedor about 1 1/2 cups
1/2Medium Navel Orangewith peel
1/4C.Granulated Sugaror Agave
Rinse your cranberries and drain dry. Core apple, and roughly cube.
Wash one orange and cube removing any seeds but leaving peel ON.
Add all ingredients to food processor bowl. Pulse until all large particles disappear.
If you have a small or mini food processor, pulse ingredients separately and add together in a mixing bowl after processing.
Use your awesome fresh cranberry relish right away, or allow to rest in the refrigerator overnight or up to three days for optimal flavor.
Makes approx. 2 cupsEven more flavor-full when prepped ahead of time, cranberry relish is ideally made 1-3 days before serving and will last in the refrigerator for 7-10 days after making.Freeze left-over Cranberry relish in ice cube trays and later consolidate into baggies for ease of thawing and enjoyment throughout the season. Will store in freezer for approximately 4 months.